Aubergine parmigiana ciabattas recipe
Created by The Tesco Recipes team
This ciabatta sandwich takes its inspiration from aubergine parmigiana and is truly something special. Toasted ciabatta rolls are filled with a rich aubergine and tomato sauce, then topped with melting mozzarella, rocket and pecorino. Using leftover pasta alla Norma sauce (see tip below), it’s super-speedy and simple, yet still delivers on flavour.
See method- Serves 2
- Takes 20 mins
- 462 calories / serving
Ingredients
- 2 ciabatta rolls, split
- leftover aubergine in tomato sauce (see tip)
- 80g drained mozzarella (from a 210g pack)
- 15g pecorino, shaved
- 60g pack wild rocket
- 4 tsp Tesco Finest balsamic dressing
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 462.0kcal
- Fat
- 19g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 49.8gProtein 20.2gFibre 6.1g
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- Preheat the grill to high. Put the ciabatta rolls on a baking tray, cut-side down, and grill for a few mins until toasted.
- Flip the rolls over and spread the bottoms with the aubergine-tomato sauce. Tear over the mozzarella, then grill for a further 2-4 mins until the cheese is melted and the aubergine mixture is warm.
- Meanwhile, mix the pecorino with the rocket.
- Remove the tray from the grill and pile a third of the rocket-pecorino mix on top of the melted cheese. Season with black pepper and sprinkle over a little balsamic dressing, then top with the roll lid. Serve with the remaining rocket and pecorino salad alongside, drizzled with the remaining balsamic dressing.
- Cook once, eat twice tip: Use the leftovers from our Air-fryer pasta alla Norma to make this recipe. For a more substantial meal, try serving this with our air-fryer chunky chips.
- See more Cook once, eat twice recipes
